Sheep sorrel leaf, note the hastate/ arrow shape of the leaf.
There's nothing as lovely as nibbling on a fresh sheep sorrel leaf (Rumex acetosella) in the spring sun. Its flavour is sour and refreshing, similar to rhubarb. They're related. Both are in the Polygonaceae family. Another relative, yellow dock (Rumex crispus) can also be found at this time of year. I love the leaves of sorrel or dock in a spring salad with some mustard greens (Sinapis spp.), dandelion leaves (Taraxacum officinale) and oxeye daisy leaves (Leucanthemum vulgare).
Soon spring will be here in earnest and everything will be green but for now we'll have to settle for the few greens that are ready for eating. Somehow they seem the more precious because they're the first to come and they have been missed. In today's society here in the Okanagan there are fresh produce to be bought in the stores all throughout the winter but this was not always the case. The fresh greens in early spring must have been such a welcome addition to the winter fare, not to mention the nutritional benefits that the spring greens would have brought. Sheep sorrel is high in vitamin A and C.
Sheep sorrel leaves, spring onions and eggs in time for Easter.
Description
Perennial. Likes open spaces such as meadows and pastures. Forms colonies with its long skinny roots. Grows to about 30cm tall when in flower. Leaves are arrow-shaped with two distinct lobes at the base (hastate). Leaves form a basal rosette. They are juicy, kind of glittery and dark green, turning a vibrant red in autumn. Plant is dioecious, meaning that plants are either male or female. Male flower has 6 sepals, no petals and 6 stamens. Female flower looks the same, but instead of stamens it has a frilly white pistil. Plant is wind pollinated. Both types of flowers initially have green sepals that turn red as the plant flowers and sets seed. Seed is a papery achene. It is brown-red and has three angles.
Caution /Warning
Sheep sorrel contains oxalic acid and should not be consumed in excess as this can interfere with calcium uptake in the body. Cooking lessens the oxalic acid. Many common everyday foods contain oxalic acids and we are not scared of them, examples are: spinach, rhubarb, chocolate, tea, parsley. If you eat this plant in moderation you should have no problem at all. If I eat many foods that contain oxalic acid in a week I increase my consumption of dairy to counter any calcium loss. People with kidney problems however should consume less of the plant or avoid it altogether. Also avoid if you have diarrhea since it is a laxative.
When you cook with sheep sorrel it is better to avoid pots made out of aluminium, copper or iron as the acid in the sheep sorrel reacts with these metals. Rhubarb does the same thing, turning from beautifully pink to ugly brown.
Often sheep sorrel leaves will have red spots on them.
